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Vitamin C, lycopene, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
20
KCAL / 100G
Carbs
4g
· 75%
Protein
0.9g
· 17%
Fat
0.2g
· 8%
Fiber
1.2g
Vitamins
Vitamin C
13mg · 14% DV
Vitamin K
7.9µg · 7% DV
Vitamin A
42µg · 5% DV
B5
0.27mg · 5% DV
Minerals
Potassium ⭐
237mg · 7% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
10mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Not necessarily in every way. Light cooking may reduce some heat-sensitive nutrients, but it can also make lycopene easier for the body to absorb, so both raw and lightly cooked tomato can have a place in a balanced diet.
Use fairly high heat for a short time and avoid overcrowding the pan. Adding the tomato near the end of cooking helps it keep more structure and release less liquid.
Once cooked, cooled, and refrigerated in a sealed container, it is generally best eaten within 2–3 days. Leaving it at room temperature for long periods is not recommended.
Yes, but the texture usually softens after thawing. It is usually better in soups, sauces, or sautés than in dishes where a firmer texture matters.
It works well with olive oil, garlic, eggs, cheese, beans, lentils, fish, and grilled meats. Pairing it with a little fat can also help with absorption of some fat-soluble tomato compounds.
On its own, it is a light option that may sit comfortably before exercise for many people. After training, it makes more sense as part of a meal that also includes a good protein source.
Many people can, but tomato acidity may bother those with reflux or a sensitive stomach, especially late in the evening. If that happens, try a smaller portion or eat it earlier.
No, peeling is optional. Keeping the skin on helps it hold together a bit better, while peeling can give a softer texture and may suit people who dislike the skin.
No, but some vitamin C can be lost with heat, especially during longer cooking. A short, gentle cook generally preserves more than prolonged cooking does.
People with reflux, gastritis-like symptoms, or a known sensitivity to tomatoes may need to be cautious. The full dish also matters, since added oil, spice, or salt can affect tolerance more than the tomato itself.
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Nutrition data compiled from USDA FoodData Central and scientific sources.